Mushroom Sandwich with Pickled Onion

Ingredients

• Red bell pepper

  Sweet, raw

  1 ½ tbsp or 14g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bay

  Castella

  1 teaspoon or 100g

• Balsamic vinegar

  1 cup or 255g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Onions

  Raw

  1 medium or 110g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  1 tsp or 6g

• Clarified Butter

  Ghee - Trader Joe's

  15 tsp or 75g

• Whole-wheat bread

  Commercially prepared

  8 slice or 224g

• Mushrooms

  Shiitake, raw

  397g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ⅛ tsp or 0.8g

• Cheddar cheese

  4 slice (1 oz) or 112g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  800g

Directions

1. To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.
2. To prepare sandwich: Combine mayonnaise, mustard and Worcestershire in a small bowl.
3. Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.
4. Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.
5. Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.
6. Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices.

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